Juicy Steak Recipe with Delectable Red Wine Sauce
Oh dear readers, lend me your ears! For I have a recipe that will please your taste buds in every way possible. Today, I present to you the delectable and oh-so-satisfying “Steak with Red Wine Sauce” recipe.
Imagine a juicy, perfectly cooked steak that’s seasoned with just the right amount of kosher salt and black pepper. Now, picture it smothered in a rich and velvety red wine sauce that is bursting with flavor and aroma. My mouth waters just thinking about it!
But why settle for just any steak when you can have a steak that’s pan-seared to perfection and served with the best red wine sauce? This recipe calls for extra virgin olive oil, garlic, shallots, fresh rosemary, and dried porcini mushrooms to create a bold and complex flavor profile.
Not to mention, this recipe is versatile enough to be paired with various sides – from barley to parmesan cheese. Whether you’re entertaining guests or cooking for your family, this steak with red wine sauce will make any occasion special.
So let us raise our glasses (preferably filled with pinot noir or Cabernet Sauvignon) and cheers to a meal that will surely satisfy our inner carnivores. Let’s get cooking!
Why You’ll Love This Recipe
Hear ye, hear ye! Gather around and listen close, for I have a recipe that shall tickle your taste buds and transport your senses to the land of gastronomical delight. Allow me to introduce you to the glorious Steak with Red Wine Sauce recipe.
Firstly, let us praise this dish for its simplicity in ingredients. The key ingredients are steak and red wine sauce, which together form a magical union of flavor that will satisfy even the most voracious of meat eaters. The addition of shallots, fresh rosemary, and minced garlic elevate this dish to new heights of deliciousness.
But wait, there’s more! This dish also boasts versatility in its ability to pair well with various sides such as creamy mashed potatoes or nutty barley pilaf. And for those who cannot resist a cheesy indulgence, sprinkle some parmesan cheese on top for an added layer of decadence.
But perhaps the most enticing aspect of this recipe is its ability to impress guests with minimal effort. Imagine pan-seared steaks drizzled with a rich and silky wine reduction sauce that oozes sophistication and culinary prowess. Your dining companions will be left in awe wondering how one person can possess such culinary mastery.
In conclusion, dear reader, I implore you to give this Steak with Red Wine Sauce recipe a try. It’s easy-to-follow instructions coupled with the mouth-watering results make it an irresistible option for any meal occasion. Trust me when I say, it will leave you craving more with every bite.
Ingredient List
Here is the list of ingredients you’ll need to make this delicious Steak with Red Wine Sauce recipe:
For the Steak:
- 2 ribeye steaks, about 1 inch thick
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the Red Wine Sauce:
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 2 cups red wine, such as Pinot Noir or Cabernet Sauvignon
- 1/2 cup beef broth
- 1/4 cup dried porcini mushrooms
- 2 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
Optional Additions:
- Finely grated Parmesan cheese
- Barley cooked in beef broth
The Recipe How-To
Pan Seared Steak
1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. Pat the steaks dry with a paper towel and season both sides with kosher salt and black pepper. Make sure to season generously as most of it will stay in the pan.
3. Heat a cast iron skillet over high heat for 5-7 minutes until very hot.
4. Add one tablespoon of olive oil to the pan and let it heat up for an additional 30 seconds.
5. Add the steaks to the pan and cook for about 2-3 minutes on each side for medium-rare (internal temperature of 130°F) or cook longer according to your preference.
6. Once done, remove the steaks from the pan and allow them to rest before cutting in.
Red Wine Pan Sauce
1. In the same skillet used to cook the steak, lower heat to medium.
2. Melt 1 tablespoon of butter and sauté finely chopped shallots until soft and translucent, about 2-3 minutes.
3. Add minced garlic into the pan and stir constantly with a wooden spoon until fragrant, about 1-2 minutes.
4. Deglaze the pan with red wine, scraping any brown bits that are stuck to the bottom of the pan with a wooden spoon.
5. Let the red wine reduce by half, approximately 10-15 minutes.
6. Slowly stir in beef broth until it boils then add fresh rosemary sprigs, thyme sprigs, and dried porcini mushrooms.
7. Continue simmering until sauce is slightly thickened, which takes another 10-15 minutes uncovered while stirring occasionally.
Serve And Pair
1. Cut the steak in thin slices against the grain and top with your red wine sauce .
2. For a tasty side dish option, boiled barley with Parmesan cheese works great with this steak and red wine sauce recipe.
3. The best wine pairing for this dish is a bold, full-bodied red wine, such as Cabernet Sauvignon or Pinot Noir.
4. Bon appétit!
Substitutions and Variations
Hail, kitchen enthusiasts! If you’re looking to tweak this recipe a bit, substituting or varying some of the ingredients or steps can make it even more tempting! Here are some ideas to consider:
– Cheese: Instead of parmesan cheese, try using pecorino or romano cheese, which will bring a distinct flavor to the dish.
– Meat: This recipe is versatile, and you can use any meat like flank steak, bistro steak, beef tenderloin recipe, filet mignon, or ribeye steak for the ultimate experience. If you favor cast iron cooking or grilling, it’ll bring out the best in the meat.
– Vegetables: Supplementing some veggies like carrots, celery or asparagus to this dish will add color and nutrition.
– Wine: The sauce of this dish is a red wine sauce. While Pinot Noir or Cabernet Sauvignon are the best red wines almost universally used in cooking and pair excellently with steak, feel free to switch up your wine choice according to your preference.
– Broth/Stock: Use beef broth for an even richer flavor in the sauce.
Varying even one item can make this steak with red wine sauce recipe perfect for your taste buds! Trust your instincts and have fun in the kitchen!
Serving and Pairing
So you have made this beautiful, pan-seared steak with its rich red wine sauce. Now, what to pair it with?
First of all, the steak pairs best with a full-bodied red wine with similar characteristics to the sauce. A Cabernet Sauvignon or a Pinot Noir would be an excellent choice. In fact, I recommend using the same wine in the sauce that you will serve with the meal.
As for sides, something hearty is recommended, like barley or potatoes. A side of roasted root vegetables or sautéed mushrooms would also complement the dish well. Perhaps toss some parmesan cheese over the vegetables to tie in the addition from the recipe.
The dish is rich and flavorful on its own, but a fresh salad dressed with tangy vinaigrette can help to balance out the flavors on your plate.
The wine reduction adds a depth of flavor to the steak that can be elevated by serving it alongside grilled or roasted meat dishes like bistro steak, beef tenderloin recipe or rib eye. In a bon appétit way, this dish is perfect for special occasions when you want to gather around good company and indulging in great food.
Whether it’s for date night or dinner party, this red wine steak will surely make an impression on your guests’ taste buds and become the star of the table.
Make-Ahead, Storing and Reheating
If you find yourself with leftovers or you want to make this dish ahead of time, not to worry, because this Steak with Red Wine Sauce Recipe reheats quite well.
To store it in the refrigerator, let the steak cool to room temperature and then transfer it to an airtight container. Pour the sauce into a separate container and store both containers in the refrigerator for up to 3 days.
When you are ready to reheat it, place the steak on a microwave-safe plate, cover with a damp paper towel and microwave for 1-2 minutes until heated through. Alternatively, place the steak on a baking sheet and reheat in the oven at 350°F for about 10 minutes.
For the sauce, pour it into a small saucepan and warm it over medium-low heat while stirring occasionally until heated through. You can also use the microwave for reheating, heating it for about 30 seconds at a time until it reaches the desired temperature.
It is worth noting that the sauce may thicken or separate while stored in the refrigerator. Don’t worry if this happens because a gentle reheat will return it to its smooth consistency.
Whether you are enjoying leftovers or serving this dish fresh out of the oven, you’ll find that this Steak with Red Wine Sauce Recipe will impress!
Tips for Perfect Results
Whether you are a cooking enthusiast or a novice, there are certain tips that can help you achieve the perfect results when preparing steak with red wine sauce. Below are some tips to help make your dish delicious and satisfying.
Firstly, it’s important to choose the right cut of meat for this dish. While any type of steak can be used, ribeye steak is a great option due to its rich flavor and juiciness. Make sure that your ribeye is at least one inch thick for optimal results.
Another important tip is to let your steak rest for at least five minutes after cooking. This allows the juices to distribute throughout the meat and results in a juicier and more tender steak.
When making the red wine sauce, make sure to use a good quality red wine. A pinot noir or a cabernet sauvignon would be ideal options for this recipe. Remember that the better the quality of the wine, the better the flavor of your sauce will be.
It’s also important to not overcook your steak or it will become tough and dry. A medium-rare or medium doneness level is recommended for optimum taste and texture.
Lastly, don’t forget to season your steak properly with kosher salt and black pepper before cooking. This will enhance its natural flavors and create a delicious crust when seared in a pan.
By following these simple tips, you’ll be able to create a mouth-watering dish of steak with red wine sauce that is sure to impress your family and friends.
FAQ
Before you start preparing this hearty and flavorful Steak with Red Wine Sauce Recipe, you may have some questions that need answering. In this section, I will address some of the most frequently asked questions to help you make the most out of this recipe. From ingredient substitutions to perfecting your pan seared steak, these FAQs will provide the insight and information you need to create a delicious and memorable meal.
What does red wine do to steak?
Red wine contains tannins that have the ability to soften the fats in meat dishes, enhancing the robust flavor profiles of the meat. As a result, the astringency in the wine reduces, leading to a more fruity and smooth taste.
What wine is best for steak wine sauce?
When it comes to making a red wine sauce, slightly sweet dry red wines are the way to go. Any robust red variety such as cabernet sauvignon, merlot, or pinot noir will do. These types of wines blend beautifully with the sauce, adding a delicate texture to it. Moreover, they complement the dish wonderfully, creating an exceptional dining experience.
What is the best red wine to cook steak with?
When it comes to finding the perfect wine to pair with steak dishes, two red wine varieties that can astonish your taste buds are Syrah/Shiraz and Zinfandel. These types of wine have a sweet note in them, which can effectively balance out the strong flavors that are present in most steak recipes.
Is red wine good for cooking steak?
When it comes to pairing wine with meat, I typically suggest reaching for a red when enjoying a decadent steak or a rich cut of beef. The deep and bold flavors in red wine complement the intensity and umami of red meat, creating a harmonious dining experience. On the other hand, white meats such as chicken or fish are best enjoyed with a white wine. However, there are certain meats like pork that can be paired beautifully with both red and white wines depending on how they’re prepared.
Bottom Line
In conclusion, this recipe for steak with red wine sauce is the perfect dish for anyone who loves a perfectly cooked and flavorful steak. The flavorful sauce made with red wine, fresh herbs, and beef broth enhances the taste of the steaks, making them tender and juicy.
This recipe allows for various substitutions and variations to cater to different tastes, from using different types of red wine to choosing different cuts of meat. Whether you prefer ribeye steak or a bistro steak, this recipe can be adapted to your liking.
Serving the steak with some barley, mashed potatoes or grilled vegetables will elevate its presentation and add some nutritional value to the meal.
With these tips and tricks, you can impress your friends and family by cooking up a delicious steak dinner that will leave them speechless. So what are you waiting for? Grab some steaks, pour yourself a glass of red wine, and let’s get cooking!
Steak With Red Wine Sauce Recipe
Ingredients
- 1/4 cup extra virgin olive oil
- 3 shallots, finely chopped
- 3 1/2 cups beef broth
- 1 cup barley
- 1 ounce dried porcini mushrooms
- 2 teaspoons fresh rosemary, chopped
- 4 sprigs fresh rosemary, for garnish (or less)
- salt and pepper
- 1/4 cup flour
- 24 ounces sirloin steaks (about 1/2 inch thick)
- 1 cup red wine
- 4 cups Baby Spinach, packed
- 1/4 cup parmesan cheese, grated
Instructions
- In a saucepan, heat 1 tablespoon olive oil over medium-high heat. Add a third of the shallots and cook until softened, about 3 minutes. Add the beef broth, barley, dried mushrooms, chopped rosemary and 1/2 teaspoon pepper. Bring to a boil, lower the heat, cover and simmer until the barley is tender and the liquid is absorbed, about 50 minutes.
- Meanwhile, on a plate, season the flour with 1/2 teaspoon each salt and pepper. Working in 2 batches, in a large, heavy skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Coat the steaks in the seasoned flour, shaking off any excess, and add to the skillet. Cook, turning once, until browned, 3 to 4 minutes. Transfer to a plate and tent with foil to keep warm.
- Add the remaining shallots to the pan and cook, stirring frequently, until softened. Add the wine and 1/2 teaspoon each salt and pepper and bring to a boil, scraping up the browned bits. Cook until reduced by half, about 5 minutes. Lower the heat to medium-low, add the steaks and any juices and cook, turning once, for 3 minutes for medium.
- Meanwhile, stir the spinach and parmesan into the barley mixture until the spinach wilts.
- Slice the steak and serve over the barley pilaf. Top with the sauce and rosemary sprigs.
Add Your Own Notes
Nutrition
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